Gluten-free sticky toffee loaf cake recipe - super easy to make at home and you'd never know it was gf! It's low FODMAP and easily dairy-free/vegan too.
100gbuttersoftened (dairy free alternative if necessary)
220ggluten free self raising flour
1/4tspxanthan gum
3/4tspbicarbonate of soda
2tspcinnamonoptional
1tspgingeroptional
3tbspblack treacle
270mlmilkany milk will do, if using dairy milk – use whole milk
For the sticky toffee sauce
50gbutter
25gblack treacle
150mldouble cream
70glight brown sugar
For the buttercream
150gbutter
300gicing sugar
50gsticky toffee saucecooled
Instructions
For the cake:
Preheat your oven to 160C Fan / 180C and prepare a 2lb loaf tin with non-stick baking paper.
Place all your ingredients for the pudding except the milk into a large bowl and whisk together to combine.
Add the milk in slowly and continue to whisk until everything is combined.
Pour your mixture into your loaf tin, make sure its fairly level. Make sure it's at least 1cm below the top of your tin or it might overflow when baked! Bake in the oven for about 45 minutes until well risen and cooked through.
Allow to cool partially in the tin and then carefully move onto a cooling rack to finish cooling.
For the sticky toffee sauce:
Whilst the cake is cooking and cooling you can make your sticky toffee sauce. Place all your ingredients into a saucepan, allowing the butter to melt and the sugar to dissolve. Keep stirring. Bring to the boil and stir for a good few minutes more before removing from the heat. The sticky toffee sauce will thicken a lot as it cools.
For the buttercream:
To make your buttercream, place your butter in a stand mixer (or electric hand whisk if you don't have a stand mixer), mix on its own on a high speed for about 5 minutes. The butter should change from a more yellow colour to being a lot more pale.
Add your icing sugar gradually to the butter (I do this in two stages). I mix each addition of icing sugar for around 3-5 minutes before adding the second half.
Now add in your cooled sticky toffee sauce for a minute or two to combine. It should be the right consistency at this point. If you think it's too thick you can add a little extra sauce. If too thin you can add more icing sugar.
To assemble:
Once everything is cool, spoon, spread or pipe your buttercream onto the top of the loaf cake. You really can do this however you want to.
Drizzle with additional cooled sticky toffee sauce (not too much, you can add more to each portion when you serve it up!)
Slice and serve with extra sticky toffee sauce, enjoy!
Notes
You don't have to make the buttercream if you don't want. You could enjoy this as a sticky toffee pudding loaf with just the sauce, warmed up :)